Add softened cream cheese to a mixing bowl.
1 8 ounce package Philadelphia cream cheese
Lay 8 pickle spears on paper towels to remove excess liquid.
Add 2 whole pickled jalapenos and 3 teaspoons of the pickling liquid and to a food processor. Process for around 20-30 seconds, until pretty much pulverized.
2 pickled jalapenos, 3 teaspoons pickled jalapeno juice
Add the pulverized jalapenos to the cream cheese.
Mix until well incorporated. A hand mixer can be your friend here, getting you a light, creamy, and wonderfully spreadable texture with minimal effort. Or if it’s arm day, use a fork to mix.
Lay out a slice of pastrami on to a cutting board. Spread a generous tablespoon of the jalapeno cream cheese mixture onto the pastrami (it’s okay to leave a bit of the edges unslathered, your goal is to focus on getting an even layer in the center).
8 slices deli-sliced pastrami*
Place one pickle spear in the center. Wrap one edge of the deli meat over the pickle and continue rolling until you can’t roll anymore.
8 spears Claussen pickles
Place your Pickle Roll Up in a container, seam side down. Repeat until you’ve used up all of the cream cheese.
Refrigerate for a few hours, so the cream cheese has a chance to firm up.